Pour
the sauce over, simmer until done, and serve.
FISH CROQUETTES--I
Mix cold cooked flaked fish with one-third the quantity of mashed
potatoes and add enough Drawn-Butter Sauce to make a smooth paste,
season with salt, pepper, and Worcestershire, cool, shape into
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croquettes, dip in egg and crumbs, and fry in deep fat.
FISH CROQUETTES--II
Prepare a very thick Cream Sauce and mix it with twice as much cold
cooked fish flaked fine. Season to taste and cool. Add bread-crumbs
or an egg, or both, if the mixture is not stiff enough. Shape into
croquettes, dip in egg and crumbs, fry in deep fat, and serve with
any preferred sauce.
CURRIED FISH--I
Fry two chopped onions in butter and add a tablespoonful of flour
mixed with a teaspoonful of curry powder. Add two cupfuls of water
or stock and cook until thick, stirring constantly. Reheat in this
sauce cold cooked flaked fish; take from the fire, season with salt,
pepper, and lemon-juice, and serve in a border of boiled rice.
CURRIED FISH--II
Season cold cooked flaked fish with grated onion and lemon-juice
and reheat in Curry Sauce.
CURRIED FISH--III
Fry two chopped onions in butter and add enough flour to make a
smooth paste. Add enough stock to make the required quantity of
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sauce, and cook until thick, stirring constantly.
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